By: Chef Allysa Adamson
Sauteed Radishes with Bacon
¼ pound applewood-smoked bacon, cut into 1-inch dice
6 tablespoons unsalted butter
3 pounds radishes with their greens—radishes quartered lengthwise with some stem still attached, greens coarsely chopped
3 large shallots, thinly sliced
2 teaspoons sugar
¼ cup cider vinegar
1. Preheat the Wolf Griddle to 400 degrees for about 10 minutes, cook the bacon until crisp, about 4 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Scrape the bacon fat into the collection tray.
2. Add 2 tablespoons of butter to the griddle and melt. Add the radish greens, season with salt, and cook, stirring, until wilted, about 3 minutes. Remove the greens to a bowl.
3. Melt the remaining 4 tablespoons of butter on the griddle. Add the radishes and shallots and cook, tossing every now and then, until the radishes are golden brown, about 8 minutes. Add the radishes to the bowl with the greens. Add the cider vinegar and sugar, stir until everything is coated. Add bacon, season with salt, and serve.
Wolf Convection Steam Oven (32)Main Dish (32)Denver (29)Salt Lake City (25)Kansas City (24)Dessert (22)St.Louis (18)Side Dishes (11)Breakfast (10)Appetizers (10)
Vegetarian (10)Brunch (10)Grilling (9)Vegetables (8)Bread (7)Minneapolis (7)Fish (7)Griddle (6)Chicken (6)Salad (6)Pork (5)Sauces & Dressings (4)Beef (3)Sous Vide (3)Pasta (3)Pizza (3)Lamb (2)Cocktails (2)Speed Oven (1)